|
|
|
|
|
|
Source: Ortega
The kick of a Mexican-style taco sauce with smoky jalape�o flavor enhances
the grilled chicken in these hearty tostadas.
Makes 10 servings.
4 (about 1 pound) boneless, skinless chicken
breasts, pierced all over with a fork
1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided
1 (10 count) package Ortega Tostada Shells
2 1/2 cups shredded lettuce, divided
1 1/4 cups diced tomato, divided
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
Sour cream
Combine chicken breasts and 1/2 cup taco sauce in non-metallic container;
marinate in refrigerator at least 30 minutes.
Heat grill or broiler. Cook chicken about 7 minutes per side or until no
longer pink in center. Thinly slice crosswise.
For each tostada, top a tostada shell with 1/4 cup lettuce, sliced chicken,
2 tablespoons tomato and 2 tablespoons cheese. Top with sour cream and remaining
taco sauce.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers